Collect all the necessary ingredients to ensure a smooth preparation process.

Crush the graham crackers into fine crumbs using a food processor or a sealed plastic bag with a rolling pin.

Combine the graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar in a mixing bowl. Mix until the crumbs are evenly coated.

Press the crumb mixture firmly onto the bottom of a 9-inch springform pan to create the crust.

In a large bowl, beat the softened cream cheese until it becomes fluffy and smooth. Scrape down the sides of the bowl as needed.

Gradually add 1 cup of granulated sugar to the cream cheese and continue beating until well combined.

Mix in the sour cream and vanilla extract, beating until the filling becomes creamy and rich.

Add the eggs one at a time, fully incorporating each egg before adding the next.

Stir in the lemon zest to provide a zesty twist to the filling.

Preheat the oven to 325°F (163°C).

Wrap the springform pan with aluminum foil to prevent leaks.

Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan. This creates a water bath for even baking.

Carefully place the roasting pan with the springform pan inside the preheated oven and bake for approximately 1 hour and 15 minutes or until the cheesecake’s edges are set, and the center is slightly jiggly.